? about homemade raspberry vodka and raspberry vinegar

[bornthrifty]

I just made both, covered them and put them in a closet

the method I am using is just to cover the fruit with vinegar, and the other jar of berries I covered with vodka, and some sugar


my question is this, are there pressure issues I need to be concerned with?


meaning is it ok to leave the jar capped tightly or will it burst from pressure?


thanks so much,

 

[sufficientforme]

Right now I am also making cherry and peach "cordials" I have had mine in a dark place for 2 weeks. I have been shaking them occasionally and now I will ignore for 3 months before I strain the fruit.
I have never made the vinegars but I just ordered a book two days ago to make some.

eta I looked up the vinegar and as long as you are not making the vinegar from scratch, just adding flavors to already made you are fine. Make sure you are not using a metal lid as the acid will eat it. Shake every two or three days you are good to go.

 

[mamaluv321]

We flavor vodka all the time, just add whatever you like. Weve made blueberry, rasberry, lemon, orange and even hot pepper (great in spicy bloody marys!) then let it sit at room temp for a day or a week, depends on how strong you want the flavor. A word of warning, if you are going to try the hot pepper, start with a small amount and test it in a day. It gets really hot really fast!!

 

[patandchickens]

Pressure would only build up if there were fermentation.

Fermentation won't occur in vodka or vinegar, because the former has too high a concentration of alcohol for the fermenting yeasts to survive, and the latter too low a pH.

(That is why fermentation stops *naturally* when making beer or wine or whatever... once alcohol concentration reaches a certain point it shuts down the yeasts)

Hope that helps,

Pat

 

[~gd]

Pressure would only build up if there were fermentation.

Fermentation won't occur in vodka or vinegar, because the former has too high a concentration of alcohol for the fermenting yeasts to survive, and the latter too low a pH.so how did the vinegar get to be vinegar in the first place? it converted alcohol from the fermenting fruit but it needs oxygen from the air to convert alcohol to acetic acid(vinegar) Just try to reuse that fruit from the vodka into the vinegar (with a starter and the top off so air can get in) and you will get some very interesting vinegar

(That is why fermentation stops *naturally* when making beer or wine or whatever... once alcohol concentration reaches a certain point it shuts down the yeasts)

Hope that helps,

Pat

overall Pat is right adding fruit to vodka (or moonshine) or vinegar will not cause a pressure problem. Most yeasts die at 20% 40 proof maximum. and vinegar will not be produced unless there is air there so the bacteria can grow. Alcohol is produced by yeast in a closed system while the bacteria that produce vinegar must have oxygen to live. both can be called fermentation.

 

[bornthrifty]

thanks for all the info,


oh dear, I have these both (vingar and vodka) in ball canning jars

the metal lid is white on the bottom side,
that is probably not corrosive proof enough for vinegar?

or is it?


I store pickeled beets in those, so maybe it is?

does anyone know if that lid is ok, or should I line it with saran wrap or something?

thanks in advance

 

[freemotion]

I can't see how it is different from making pickles with vinegar. As long as the jar is upright, the vinegar won't touch the lid. If the lid is a new or almost new one, it still has the plastic coating they put on it.

 

[Blackbird]

It should be fine for a couple of weeks, but nothing long term. A couple years ago for some sort of experiment I had white vinegar in a small pickle jar, metal lid with the white inside, after a couple of months the metal started getting eaten away and the rid rusted off.